By: Logan Antio
This Pumpkin Pie recipe was passed down through my family and is kept in our family's cookbook.
3 cups pumpkin
1 1∕2 cups brown sugar
1 1∕2 cups light cream
4 eggs, beaten
2 tablespoons pumpkin pie spice
1∕2 teaspoon salt
Beat together, pour into an unbaked shell. Bake at 425℉ for 15 minutes. Reduce heat to 350℉ for 40 minutes. Yields 2 pies
Homemade Pie Crust (Yields 3 pie Crusts)
2 cups velvet flour (or sift Gold Medal 3-4 times)
1 cup Crisco
Mix and chop fine. Add 1∕4 cups cold water and 1 tablespoon cold water. Separate into 3 rolls. Then roll on a floured surface and place in a pie pan.